You can’t make cheese without milk! We have a HELP section on our website with many questions answered about all phases of cheesemaking. In that section, I used some of the actual questions sent in to our technical advisor- Jim Wallace, (right) to compile a summary of the most frequently asked questions. Recently, I was looking at the database which consists of
Raw Milk Symposium in Amherst, MA
Real Milk vs Processed Milk- A Very Important Issue Do we, as individuals in this country have a constitutional right to eat what we want? Do farmers in this country have the right to sell us what we want? These are hotly debated questions right now and many of the folks who are trying to supply the answers convened last weekend at the Raw
Book Review: The Raw Milk Revolution
Behind America’s Emerging Battle Over Food Rights By David E. Gumpert Note: This is one of three new books we are carrying in the book section of our online store. Let’s face it-most of us are not scientists. How do we know whether raw milk is safe for our children to drink? We don’t know. Many folks and some studies claim that there are real
Attention Raw Foodies!
Raw Milk and Vegetable Rennet = Raw Cheese Recently, in one of our small staff meetings, we began discussing the virtues of raw food. For those of us who make cheese, it seemed obvious that most of our cheeses fit the criterion of “raw food.” Yet, there is very little mention of this in the raw food literature. There are, of course, many recipes
Using Sheep’s Milk to Make Cheese
A few months ago, we received this note from a customer: I was wondering if you might post on your “recipes wanted” section a request for recipes specifically developed or adapted for sheep’s milk? I know three are a number of English and European cheese made with ewe’s milk but very few recipes on line or in my books seem to specifically deal with it.
Homogenizing Milk
How is Milk Homogenized? There are 2 stages: 1) In most cases, the milk is forced through a narrow opening at very high pressure until the turbulence causes the fat globules to break up into tiny pieces. Typically the pressure is 2,000-4000 pounds per square inch (psi), but some super homogenizers produce 14,500 psi and higher. (The heat from this can be so intense that
Organic Milk Often Comes From “Big Dairy”
We totally support the concept of organic agriculture. Organic milk, by regulation, is supposed to come from cows that have been fed nothing but organic crops and are free from antibiotics and bovine growth hormones. A lot of farmers are going to great lengths to provide organic milk for their lucky customers. However, some of the brands that are sold by the larger chain stores